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Preparation

Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.

Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.

In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.

Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.

Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.

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Recent Reviews

I really love it!! Instead of baking one big pound cake, I baked 18 small pieces.
So I bake them at 325°F for 15 minutes and 5 more at 350°F. I also add toasted walnuts on top!! They were great!!

gina1681 from Querétaro, México /

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I have made this twice.Very fine crumb - like velvet. The flavor wasn't great and I don't know why with all the wonderful ingredients. I used good cocoa - King Arthur Double Dutch Dark that I have successfully used in past. It's a puzzle about the flavor if I try again will experiment with combination of different chocolates.

cpbsilver from Reston VA /

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I used Kahlua instead of the choc.
extract (easier to find). Absolutely
loved this cake!

pashupat from New Hampshire /

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YUMMMM! We loved this cake! I made it for my husband's birthday because he loves dark chocolate and he raved! It was light and moist on the inside and had a nice crust on the outside. I did not use the chocolate extract because I didn't have time to find it and it still turned out very chocolatey. I used the exact recipe, including the amount of glaze and it was perfect. I did end up only baking it for about 1 hr. 12 min. and the bottom burned a bit but that is more a result of my off-temp oven. I'll definitely make this again!

sarahebel from Illinois /

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This cake was not good. I did not preheat the oven and the brown sugar started burning as soon as it started getting hot. It still had a cake texture but the top layer was very dark. I shaved it off and the entire cake had a slight flavor of burnt sugar. It was also very dry. I make cakes a lot and will not try this again.